Description
Delicious rhubarb muffins made with Greek yogurt for a moist and tangy texture. Perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped rhubarb
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix Greek yogurt, milk, oil, egg, and vanilla.
- Combine wet and dry ingredients until just mixed. Fold in rhubarb.
- Spoon batter into muffin cups, filling each 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before transferring to a wire rack.
Notes
- Use plain or vanilla Greek yogurt.
- Fresh or frozen rhubarb works.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
